Hard boil the eggs. This is how I make perfect hard boiled egg. Put the eggs in a large sauce pan with cold, salted water. Add enough water that the eggs are fully submerged. Over high heat bring water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes.
While your eggs are boiling, chop up the chicken and the celery.
Peel the eggs and slice in half lengthwise. Scrape the yolks out into a large mixing bowl. To the bowl add the rest of the ingredients except for the onion. Use a microplane to grate the onion over the bowl. The juice from the onion will add a lot of flavor to the mixture.
Mix all ingredients together. Put mixture into a ziploc bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into the eggs.
CHEF'S NOTE: You can garnish with any leftover celery or green onions as I did.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (718g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 625 (62%)|
|Amt Per Serving||% DV|
|Total Fat 69.4g||93 %|
|Saturated Fat 24.9g||124 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 2563.3mg||789 %|
|Sodium 1319mg||45 %|
|Potassium 994.1mg||26 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.9g|
|Protein 83.4g||119 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1004
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.